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This is a sumptuous version of Brisket. Also I am doing a piece of shin to flake and have with Boulangere potatoes over the Christmas. Well OK, Pommes Boulangere!
I was thinking of splitting the Brisket and doing pastrami, but with my husband around and him thinking oven smoking a piece of meat lost him. He said he couldn't cope with more processes... He only has to warm up the beans!
Anyway having unpacked the Brisket it isn't quite thick enough to do it as a piece. Jersey Angus is not a big cow, and the Brisket is not as thick as other breeds. I am going to roll it, which may need my Husband to put his finger on the string while I do it.
I have rubbed it with garlic, celery salt, onion powder dried parsley and ciboulette black and red pepper. It's sitting in the same brine as I made for the other pieces. This will firm it up. About 12 hours, so I will pat it dry in the morning and roll it. The fat should have rendered by then, so the Brisket will get cooked in the fat for about 4-5 hours on a very low oven.
The idea is to render the fat out of the Brisket as well. It should keep it mouth wateringing, tender and a little salty and sweet.
I will make a rich jus while the brisket is in the oven with those bones, plenty of veg and some pre made thick beef jelly. I will slice some of the beef and portion it in jus for the freezer when it is cold, and leave a good chunk as a roast. Ideally this would go in the oven and get heated through. I will be vac packing it in its fat and keeping it in the Freezer until needed over Christmas. Just take it out the day before to defrost, and then gently roast it until hot and a bit crispy.
Rocking and Rolling a Joint!
OJust an ordinary girl who likes cooking traditional food for my Husband and myself and occasionally friends.